Details on the class can be found at

http://montshire.org/programs/adults/the-science-of-brewing-beer/

The Point radio station ran this “Montshire Minute” on Wednesday 2/1…

http://montshire.org/images/uploads/recordings/01-31-12.mp3

Join us on Sunday, February 19, 2012 at the Royalton Academy Building on Route 14 in the center of Royalton village in celebration of our locally founded, owned, and operated business.

5:30  arrive with dinner to share
6:00   pot luck supper
6:45   business meeting & door prizes

Questions? Ask at the Market; call 763-2400; or email soromarket@gmail.com.

The Market has three types for sale at 99 cents/bulb: a small globe (good for bathroom mirrors) to replace 40 watt bulbs, and spiral and a covered spiral (good for general lighting) to replace 60 watt bulbs.

Here’s how the numbers play out in round numbers:

• retail price is 99 cents
• estimated annual operating cost varies from $1.10 to $1.70
• estimated annual savings range from $27 to $62
• estimated life expectancy of the bulb is 7 to 11 years.

The spiral bulb offers the greatest savings. Your energy bill next year for that bulb could be $1.60 as opposed to $63.00 to pay for the same amount of illumination using an incandescent bulb.  In other words, the price of 1 year of incandescent lighting=40 years of CLF lighting. Amazing!

CFLs can and should be recycled. Some of their materials can be reused and it is important to capture the small amount of mercury that they contain.  Fluorescent lights are accepted locally at the Bethel Transfer Station for the nominal fee of 25 censt per bulb or  25 cents per foot (tubular).

The original recipe suggests serving it over orzo pasta. Patty added that to the soup. Another idea is to serve it with cous-cous–either in the soup or as a bed for the thicker stew.  Cous-cous is popular throughout North Africa. This recipe makes 6 servings and takes an estimated 40 minutes to prepare.

Ingredients:

2 TBSP flour for dredging chicken
1 1/2 pounds skinless chicken thighs
1 TBSP olive oil
2 red onions, quartered lengthwise and sliced crosswise
2 garlic cloves, chopped fine
1 tsp  EACH: cardamon (or cinnamon), ginger, cumin
1/4 tsp cayenne pepper
16 oz tomato puree
1/4 c. honey
1 1/2 tsp salt
2 sweet (not hot) peppers, chopped
1/3 c. golden or brown raisins
15 oz. cooked chickpeas, rinsed and drained
As a soup: use 1/3 c. cous-cous.
As a stew: serve over: 2 c. cous-cous cooked in 6 c. hot water and topped with 1/3 c. slivered toasted almonds and 3 TBSP parsley leaves.

Method:

Toss flour and chicken in a bag to coat (this is called dredging). In a fry pan, add olive oil, then chicken. Cook until brown, turning once, for about 6 minutes. Transfer to a plate.

Add onion to the fry pan; saute for about 7 minutes. Add garlic and spices, including cayenne; cook 1 minute, stirring so that it doesn’t stick. Stir in tomato, honey, and salt. Add chicken and simmer, covered, for 10 minutes. Stir in peppers, raisins, and chickpeas and simmer, covered, about 15 minutes.

If making a soup, add cous-cous and 1 c. hot water during the last 5 minutes. Add more liquid if needed.

If making a thicker stew, bring 6 c. of water to a boil while the chicken is cooking. Pour 2 c. cous-cous into a heat-proof serving dish; add boiling water, stir, and cover. Stir again after 2 minutes, replacing the cover. Cous-cous will absorb water and will hold until the chicken is ready. Fluff with a fork just before serving.

Chicken mixture is done when the peppers are tender and the chicken is no longer pink near the bone. Serve stew over cous-cous and top with slivered almonds and parsley leaves.

End the meal with a glass of hot mint tea if you like.

• Chap Farm in Royalton–carrots by the bag
• Luna Bleu Farm in South Royalton–carrots on the loose.

How great is it to have local, winter storage crops in December?!?

Note: cook at 250 degrees for several hours–I recommend 5 hours.

Ingredients:
Fruits:
4 medium to large fresh apples, cored and chopped (it’s fine to leave the peel on) OR 1 1/2 cups of applesauce
2 cups total of dried fruit in small pieces, such as figs, prunes, raisins, dried cranberries, and anything else that catches your fancy (note: scissors make quick work of this)
1 lemon–juice and peel (grated or chopped fine)

optional: fresh, canned, or dried pineapple, chopped

Spices:
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Liquid:
3/4 cup of water or fruit juice (cider, orange, pineapple–whatever you have)

Method:
Preheat oven to 250 degrees.
Combine fruit and spices in  a 9×13″ glass pan. Add enough liquid  so that its 1/4″ to 1/2″ deep on the bottom of the pan.
Bake for 20-30 minutes or until everything is hot, then cover with aluminum foil to keep the fruit from drying out.
Stir every hour or so until done.

The long baking time softens the fruit and gives the flavors time to mingle. Bland after 1 hour, this is delicious after 3, 4, or 5 hours.

You are invited to sign these letters. They are posted on the Market windows near the check-out. Come inside to add your signature–and help pass the word!

With many thanks for your help — The Market

Call Patty, our chef, weekdays 7:00 am to 12:00 noon to discuss your order and pricing.

Please allow a week to be sure that we can get your special ingredients.